Whipped Brie with Cranberry Salsa
From notyourmomma 16 years ago
- - to make
- Serves 10
Another winning combination for the appetizer table, whipping the brie with the cream cheese makes a great spread on crackers, topped with the zesty cranberry salsa makes it sublime. From Merrilee Wong, The Seattle Times 2002.
Ingredients
- Salsa: shopping list
- 2 cups fresh cranberries shopping list
- 3 medium green onions, finely chopped shopping list
- 1 small red jalapeno pepper, seeded and minced shopping list
- 1/4 cup plus 2 tablespoons sugar shopping list
- 1/4 teaspoon kosher salt shopping list
- 3 tablespoons minced fresh cilantro shopping list
- 1 1/2 tablespoons lemon juice shopping list
- 1 1/2 tablespoons peeled and finely minced fresh gingerroot shopping list
- Whipped brie: shopping list
- 3/4 pound brie cheese, room temperature shopping list
- 8 ounces cream cheese, room temperature shopping list
- 1/2 teaspoon fresh ground black pepper shopping list
- 1 teaspoon finely grated lemon zest shopping list
- Crackers shopping list
How to make it
- To prepare the salsa: Pulse the cranberries in a food processor until very finely chopped. Transfer to a bowl.
- Stir in the green onions, jalapeno, sugar, salt, cilantro, lemon juice and ginger.
- Cover and refrigerate at least 4 hours.
- Stir occasionally.
- To prepare the whipped brie: Remove the rind from the brie and put the cheese into a food processor with the cream cheese, pepper and lemon zest.
- Process until very smooth.
- Transfer to a serving bowl.
- Cover and refrigerate. (This can be made 24 hours in advance.) Bring to room temperature 1 hour before serving.
- Serve with crackers and the yummy cranberry salsa on the side.
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